The History of Spices in Greek Cuisine: From Ancient Times to Modern Day

Introduction to the Spice Trade

The trade in spices from Asia to Europe has a long history that dates back to ancient times. These rare and valuable commodities were transported through trade routes like the Silk Road, leading from the Persian Empire to Greek lands and onwards to Rome.

Overland trade made spices very expensive and they were used sparingly in cooking by the wealthy. Beyond their culinary value, spices also played roles in medicine and were even used in creating pigments for art. However, despite their high cost, spices were always present in Greek cuisine, though accessible mainly to the affluent.

Spices in Greek Cuisine

In ancient Greece, Greek peasant food was characterized by its simplicity, relying on local herbs for flavor rather than imported spices. Common herbs like oregano, rosemary, lemon, anise, parsley, thyme, garlic, and olive oil were essential in Greek cooking.

The Integration of Spices into Greek Cuisine

It was in the Roman Empire that the use of spices in cooking became a symbol of wealth and status. Romans, and later the Italians, were inclined toward incorporating a generous use of spices in their dishes. However, this changed dramatically by the 16th century.

The Decline of Spices in Greek Cuisine

The decline of spices in Greek cuisine can be linked to several key historical events and changes in trade routes. Italians, particularly those from Venice and Genoa, controlled the last leg of the European spice trade, handling ports like Acre, Beirut, and Constantinople. However, the Ottoman conquest of Constantinople and the disruption of Italian influence in Asia Minor, combined with the discovery of sea routes to the spice islands by the Portuguese, led to a significant change.

Portuguese traders were able to bring spices to Europe at a much lower cost, causing the Italians to revise their culinary practices to reduce the use of spices. This shift reflected not just an economic change but also a cultural one, leading to a more regional and traditional approach to Greek and Italian cooking.

Conclusion

From ancient times when spices were rare and valuable, to the rejection of spices by the Italians due to economic and political changes, the journey of spices in Greek cuisine is a fascinating narrative of trade, culture, and culinary evolution. Despite the decline in spice use, local herbs continue to play a significant role in the flavor profile of Greek dishes, defining the essence of traditional Greek cuisine.

Understanding the historical context of spices in Greek cuisine not only enriches our knowledge of culinary history but also provides insight into how cultural and economic changes can shape contemporary culinary practices.